Sade Anderson, ECO’s Farm Food Chef, is back a new recipe, just in time for the holidays. The squash, kale and qunioa sitr-fry is a perfect dish for that holiday potluck or family dinner. If you have any questions, comments or suggestions, you can reach Sade directly at srenanderson@yahoo.com
Prep Time: 15 Minutes + Cook Time: 15 Minutes = Total Time: 30 Minutes
Main Ingredients:
- 3/4cup butternut squash, shredded
- 1 cup quinoa
- 1 cup kale leaves (stems removed and leaves torn) Note: we used raab this time, but feel free to use kale as listed or any other favorite green of yours
- 1 shallot, chopped
- 2 cups vegetable stock
- 2 tablespoons of olive oil, divided
Seasonings & Garnishes:
- Coarse kosher salt
- Freshly ground black pepper
- 1 tbsp diced garlic (about 3 cloves)
- Fresh sage to taste
- Fresh parsley to taste
- Freshly squeeze lime juice (if desired)
- Chopped peanuts for topping (if desired)
Hardware:
- 1 pot
- Grater
- Large knife
- Large & small bowls
Instructions
1. Cook quinoa in stock and set aside.
2. Peel and shred the squash with a carrot shredder and set aside.
3. Chop your spices {garlic, pepper, onion, sage, parsley} and kale (or raab) and set aside.
4. In a pot, sauté onions, garlic and pepper in oil until softened and fragrant. Season with a pinch of salt and black pepper.
5. Add the quinoa, sage and parsley.
6. Now add the kale. Taste for seasoning. Cook for an additional 1-2minutes until the kale turns bright green.
7. Lastly add fresh sage, parsley, and squeeze lime over if desired. Top with chopped nuts and serve immediately.
Enjoy!
